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Method

1.

Preheat the oven to 210°C.

2.

Heat 2 tbs olive oil over a medium heat in a large heavybased saucepan. In batches, add mince and brown well for 8 minutes, breaking up larger pieces with a wooden spoon, or until excess liquid has evaporated. Remove with a slotted spoon and set aside.

3.

In the same pan, heat remaining olive oil over medium heat. Add onion, bacon, garlic and rosemary. Season. Cook for 5 minutes, stirring regularly, or until soft. Return meat to the pan, add wine and simmer for 5 minutes until reduced by half.

4.

Add passata, stock, pumpkin and olives, then stir to combine. Bring to the boil, then turn down to a simmer. Partially cover pan and simmer for 30 minutes or until sauce has thickened and flavours have developed.

5.

Meanwhile, whisk together ricotta, milk and parmesan in a bowl, season. Set aside.

6.

Grease an 8-cup (2-litre) capacity baking dish. Layer dish with lasagne sheets, sauce, ricotta mixture and grated mozzarella to make three layers. Top with slices of buffalo mozzarella. Sprinkle with extra parmesan. Cover with a lightly greased piece of foil.

7.

Bake for 45 minutes, then remove foil and cook for a further 20 minutes or until golden and beginning to crisp around edges. Scatter with extra rosemary to serve.

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